Slow-Cooker King Ranch Chicken Soup

You will need:

1 cup chopped yellow onion

1 medium red bell pepper, diced

3 tablespoons veg oil - divided

1 teaspoon salt

2 cans (14.5 oz) Hunt's Fire Roasted Diced Tomatoes - 1 regular, 1 garlic flavor

2 cans (10.5 oz) Cream of Mushroom soup

1 cup chicken broth

1 can (4.5 oz) Old El Paso chopped green chiles

1 pkg (1oz) Old El Paso taco seasoning mix

1 lb boneless, skinless chicken breasts - cut into strips

1 package (8 oz) cream cheese, cubed

Crushed tortilla chips

You will want to use at least a 4.5 quart slow cooker for this recipe 

1st chop up your onion and pepper, add to your slow cooker.

Next add your fire roasted tomatoes, chicken broth, cream of mushroom soup, green chiles, salt and 1 tablespoon of vegetable oil to your slow cooker.  Mix well and turn your slow cooker on low.

In a medium bowl combine your taco seasoning and the remaining 2 tablespoons of your vegetable oil.  Trim any fat off your chicken and then cut into strips.  Place in your taco seasoning mix and coat your chicken well.

Place your chicken into your slow cooker and press into to soup so you can not see it.  Add any remaining seasoning mix left in to bowl to the soup.  Cover and cook on low for 3 1/2 to 4 hours - do not remover cover and stir.

After the 3 1/2 - 4 hours remove your chicken and set aside.  Cut up your cream cheese and place into your soup.

Using 2 forks shred your chicken.  As you shred your chicken your cream cheese has soften/melted in your soup.  Using a whisk mix up your soup thoroughly.  Put your chicken back in the slow cooker and let simmer on low for either the reminder of your 4 hours or an additional 15 minutes to let the flavors fully combine.   

Once done top with some crushed up tortilla chips and ENJOY!!